Coconut Cashew Curry Chicken

2015 Kids Recipe Challenge winning recipe: Honourable mention!

Johanna, from Bancroft, loves this recipe. This spiced up chicken is saucy enough to serve over rice alongside your favourite vegetables.

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Serves: 4 servings (1 cup/250 mL each)

Paneer Option: To make this vegetarian, use 1 package (400 g) of paneer, chopped, instead of the chicken.
Put leftovers away within 2 hours or sooner if they are in a warm location.
Reheat leftovers to an internal temperature of 165°F (74°C ). Discard uneaten leftovers after they have been reheated.

Ingredients
Cashews	1/2 cup (125 mL)
Water	1 cup (250 mL)
Light coconut milk	1 can (400 mL)
Onion	1/2 medium
Ginger	1 Tbsp (15ml), about ½'' piece
Garlic	3 cloves
Boneless skinless chicken breasts	1 lb (454 g)
Canola oil	1 Tbsp (15 mL)
Garam masala	2 Tbsp (30 mL)
Curry powder	2 tsp (10 mL)
Thai red curry paste	2 tsp (10 mL)
Ground tumeric	1 tsp (5 mL)
Cayenne	1/4 tsp (1 mL)
Salt	1/4 tsp (1 mL)
Tomato paste	1 can (5 oz)

Directions

Wash hands with soap and warm water for at least 20 seconds. Clean all countertops and equipment used for food preparation.
Soak cashews in the water for 1 hour. Drain and discard the water. Place cashews in blender with coconut milk. Puree until smooth; set aside.    
Gently rinse onion, ginger and garlic under cool running water.  Finely dice onion and place in a small bowl. Grate ginger; add to bowl. Peel and mince garlic add to bowl.
Don’t rinse raw poultry prior to using. On a separate cutting board, cut chicken breasts into small pieces. Use separate equipment for handling raw food and cooked food. 
In a large nonstick skillet or saucepan, heat oil over medium heat. Cook onion, ginger and garlic for 2 minutes.  
Add garam masala, curry powder and paste, turmeric, cayenne and salt; cook, stirring for 1 minute.  
Stir in chicken and coat with spice mixture. Add tomato paste and stir to coat. 
Pour in cashew-coconut mixture and bring to a simmer.   
Cook, stirring gently for about 20 minutes until the internal temperature of each piece of chicken reaches 165ºF (74 ºC) on a digital food thermometer.